Persian cooking: recipes · Khoresht: stews (served with rice)

Ghormeh Sabzi قورمه‌سبزی

This herb stew is Iran’s national dish: plenty of fried herbs, tender meat, kidney beans and the sour note of dried limes.

⏱ 180 min

Ingredients

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  • 125 g lamb or beef (stewing cubes)
  • ½ onions
  • ¼ tsp turmeric
  • ½ bunch flat-leaf parsley
  • ¼ bunch fresh coriander
  • ¼ bunch spring onions or leek greens
  • ½ tbsp dried fenugreek leaves
  • 65 g red kidney beans (cooked)
  • 1 dried limes (limoo amani)
  • 1½ tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Finely dice the onions and fry in 3 tbsp oil until golden. Add turmeric and the meat and brown on all sides.
  2. Cover with water, season with salt and braise covered for about 1 hour.
  3. Meanwhile chop the parsley, coriander and spring onions very finely. Fry them in 3 tbsp oil over medium heat for 15–20 minutes until dark green and fragrant. Briefly fry the fenugreek at the end.
  4. Pierce the limes with a fork. Add the herbs, limes and beans to the meat.
  5. Simmer over low heat for another 1–1.5 hours until the meat is tender and oil shows on the surface. Season with salt and pepper.
  6. Serve with chelow (saffron rice).